Pike Perch Fillet with Bread Sauce’

Fry the bacon in a frying pan, add half of the butter and fry the pike-perch fillets for 3 minutes on each side.

Extinguish with white wine, season with salt and pepper, cover and cook on low heat for about 8 minutes.

Then place the fillets on plates, cover with aluminum foil and keep warm in the oven at 90 °C.

Strain the white wine stock through a sieve and set aside. Heat remaining butter in a saucepan, add shallots and sauté until translucent.

Add the white wine stock, milk and clear soup and bring to the boil.

Slowly add the grated bread and continue until the sauce thickens.

Strain everything and season with salt, pepper and Worcester sauce. Mix the egg yolks with the whipped cream, add a little of the sauce, mix everything together well and then stir into the rest of the sauce.

Serve the pike-perch fillets with the sauce Mixed bread= made of wheat and rye flour

Our tip: use bacon with a fine smoky touch!

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